Karachi-Bam Chicken Wings

For chicken wings, I adapted the award-winning recipe for Karachi-Bam chicken, utilizing the same marinade and finishing rub technique. Cooked this indirect on my XL Big Green Egg, plate setter feet up, at 350-400 degrees for about 1 hour with some pecan wood chunks mixed into the charcoal.

Dry Ingredients for Karachi Bam Chicken. Make sure to reserve some to sprinkle on after the cook is done (finishing rub)Wings marinadingKarachi Bam Chicken – final product